Slow Rise Pizza Dough

By stancec44

We worked with 3-star chef Giovanni Santini of Ristorante dal Pescatore Santini in Runate, Mantova, Italy, to create this pizza dough, which is so flavorful, it's worth planning ahead to make it. For best flavor, start at least 2 days before you plan on making the pizza.

Ingredients

• 1/4 teaspoon active dry yeast
• 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
• 2 teaspoons fine sea salt
• Extra-virgin olive oil for bowl

Details

Servings 4

Preparation

Step 1

In the bowl of an electric mixer fitted with the dough hook, sprinkle yeast over 1½ cups warm water (100º to 105º); let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.)

In a large bowl, whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest, with bowl covered with a damp kitchen towel, 5 minutes, then remove towel and knead on medium-low speed, 2 minutes more, or until dough clears sides of bowl. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonful. (If not using a mixer, dough can be combined in a large bowl and, on a lightly floured work surface, vigorously kneaded by hand, following kneading and resting times above).

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.